Origin: Colombia Farm/Region: Finca Zarza Tasting Notes: Black Grape, Mulled Wine, Dark Chocolate Producer: Jhonatan Gasca Varietal: Castillo & Colombia Altitude: 1925 MASL Processing: Anaerobic Natural Roast Profile: Filter Recommended Recipe: 6g in/ 100ml water out in Bloom: 30 sec Total Extraction time: 3.30 min About The Coffee: Jhonatan and his brother are the fourth generation of a traditional coffee-growing family dedicated to their passion for coffee and beekeeping. Finca Zarza, led by Jhonatan Gasca in Bruselas, Huila, represents a new wave of Colombian producers redefining specialty coffee through innovative post-harvest techniques. Grown at elevations between 1,550–1,925 masl, the farm works with varieties such as Pacamara, Geisha, and Papayo, combining strong agronomic foundations with a highly experimental approach to processing. At Zarza, processing is central to flavour development. Coffees undergo carefully controlled fermentation protocols, including anaerobic stages in sealed environments and thermal shock techniques that use temperature changes to influence structure and extraction.

Origin: Colombia Farm/Region: Finca Zarza Tasting Notes: Black Grape, Mulled Wine, Dark Chocolate Producer: Jhonatan Gasca Varietal: Castillo & Colombia Altitude: 1925 MASL Processing: Anaerobic Natural Roast Profile: Filter Recommended Recipe: 6g in/ 100ml water out in Bloom: 30 sec Total Extraction time: 3.30 min About The Coffee: Jhonatan and his brother are the fourth generation of a traditional coffee-growing family dedicated to their passion for coffee and beekeeping. Finca Zarza, led by Jhonatan Gasca in Bruselas, Huila, represents a new wave of Colombian producers redefining specialty coffee through innovative post-harvest techniques. Grown at elevations between 1,550–1,925 masl, the farm works with varieties such as Pacamara, Geisha, and Papayo, combining strong agronomic foundations with a highly experimental approach to processing. At Zarza, processing is central to flavour development. Coffees undergo carefully controlled fermentation protocols, including anaerobic stages in sealed environments and thermal shock techniques that use temperature changes to influence structure and extraction.